If you haven’t already heard about Adopt A Polish, then you need to rush over to adoptapolish.org and check it out!  I was approached by Sam of Adopt A Polish, and think this is an awesome idea!  But you HAVE to hurry because the adopt application process ends today!!!

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WORLD’S FIRST NAIL POLISH ADOPTION AGENCY: PARENTS NEEDED

Adoptapolish.org announces the world’s first adoption drive for in need nail polish, available for U.S. and Canadian applicants.

Every day, thousands of nail polishes are abandoned or abused. They are not sticky or old, they are fine new polishes, stuck on a shelf because they are forgotten or out of season. All they desire is to be used, and maybe taken for a night on the town in return.

“We have so many polishes who need a good family to take them in” said AdoptAPolish.org executive director Nikki Smith. “All it takes is filling out an application form describing how you can provide a better life for one of our in need nail polishes. We select the best application and take care of all the expenses, delivering your newly adopted polish directly to your door.”

One current nail polish, Charleston, held back tears well describing his life, “I spent two years of my life stacked in a dark room crammed together with thousands of others just like me, hundreds pressing down on my shoulders at any given time. I’m a shimmer and I have never seen sunlight in my life. Oh and don’t get me started on CND Shellac, I just can’t keep going as long, why would any women want me” he continued.

Please don’t let the agony go on any longer than it has to. The first round of adoptions closes December 31st. Apply to Adopt a Polish at http://www.adoptapolish.org/category/currentadoptions/

ABOUT ADOPT A POLISH

Adoptapolish.org is a not-for-profit organization funded by the people at Nail Polish Canada. We are grateful they’ve spent the time and money to set us up, but we know they only did it to look like charitable people. They are jerks! All they care about is selling you things. This entire organization was set-up by them to manipulate you.

Don’t worry about us being influenced by them, we cash their cheque, move on with our lives, and get back to saving lives. We would never compromise out ethics by telling you to shop now at http://www.NailPolishCanada.com and take advantage of free shipping over $29.

Photo Courtesy of Epicurious.com

I know I promized to post my homemade spaghetti sauce, but I can’t remember where I put it or where I got it from!  I’ll look a bit harder, but in the meantime I’m going to leave you with this ever so divine looking recipe that I fully plan on making Christmas morning!

Yield: Makes 24

INGREDIENTS
2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2×3/4-inch pieces
Sugar

DIRECTIONS
Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)

Even though it’s winter, this doesn’t mean we need to neglect our skin and forego sunscreen!  There are still sunny days, and even cloudy days can be our nemesis!

About a year ago I started posting on Makeup Alley’s Skin Care Board a lot, and I learned quite a bit from the very experienced people on the board.  I began paying more attention to ingredients in my skin care products, and started paying more attention to my skin.  What I learned from the boards regarding hormonal acne ended up leading me to my OB-GYN and endocrinologist to learn I had a metabolic syndrome and PCOS.

One of the many products I started paying attention to is sunscreen.  I had never really given much thought to it, and even if something had SPF, I assumed it was good to go.  Little did I know that numbers aren’t always what they seem, or that there’s a different between physical and chemical sunscreens – let alone mineral sunscreens!  I tell you, the wealth of information can be mind-blowing!  So, to help you out a wee bit, I want to share some of the info I’ve learned!

Q: How can I tell if my sunscreen is stable?

A: Your sunscreen is photostable when the UV filters in it don’t break down once exposed to sunlight. If this happens, the sunscreen becomes ineffective and doesn’t protect you as well against UV rays.

Physical sunscreens are all photostable. The stability of chemical sunscreens, however, depends on the particular UV filter used in the sunscreen.

Photostability is an issue if your sunscreen contains avobenzone. If your sunscreen doesn’t have avobenzone as one of its active ingredients, then your sunscreen is most likely stable. Most of the other UV filters are photostable, so you don’t have to worry about photostability issues with non-avobenzone sunscreen filters.

If your sunscreen does contain avobenzone, check to see if there is octinoxate. Avobenzone is already unstable, but it can become even more unstable when combined with octinoxate. Avobenzone, however, can be stabilized with octocrylene or other UV filters.

Basically, here’s what you should do to check photostability:

Step 1:
Does your sunscreen have avobenzone? If not, then you’re good. Your sunscreen is probably photostable. If it does, then move onto the next step.

Step 2:
So, your sunscreen has avobenzone. Chances are, it will not be the only active ingredient in your sunscreen (due to avobenzone being highly unstable). Check to see if one of the other UV filters is octinoxate.

Step 3:
If octinoxate is the only other active besides avobenzone, your sunscreen is not stable. If there is avobenzone + octinoxate + octocrylene, then your sunscreen is still photostable because as long as avobenzone is stabilized by octocrylene, avobenzone will remain stable (even in the presence of octinoxate).

Step 4:
If your sunscreen has avobenzone, octinoxate, and some other UV filter besides octocrylene, then your sunscreen may be photostable, but to what extent is unknown. Other UV filters (besides octocrylene) can stabilize avobenzone as well, but it seems like octocrylene is one of the better known stabilizers.
Hopefully the above isn’t as confusing as it sounds!

To break things down more, here is a list of stable sunscreen filters (not all are FDA approved):

Zinc oxide
Titanium dioxide
Stabilized Avobenzone
Tinosorb S
Tinosorb M
Mexoryl SX
Mexoryl XL
Octocrylene
Uvinul T 150
Enzacamene (4-Methylbenzilidene Camphor)
Uvinul A Plus
Parsol SLX

Choosing a sunscreen really is a daunting task because after you’ve found one that is photostable, you then have to find one that has a good finish, doesn’t break you out, offers enough protection, etc.

Q: What’s the difference between a physical and chemical sunscreens?

A: Physical sunscreens protect your skin from the sun by deflecting or blocking the sun’s rays, while chemical sunscreens work by absorbing the sun’s rays (some chemical filters can scatter sun rays, but still mostly just absorb them).

UV filters for physical sunscreens include Titanium dioxide (TiO2) and Zinc oxide (ZnO). UV filters for chemical sunscreens include Octylcrylene, Avobenzone, Octinoxate, Octisalate, Oxybenzone, Homosalate, 4-MBC, Mexoryl SX and XL, Tinosorb S and M, Uvinul T 150 and Uvinul A Plus. Visit Physical vs. Chemical Sunscreens for a nice comparison chart.

Q: How much sunscreen do I need to use?

A: You need to use 1/4 – 1/2 TSP for your face and neck (possibly more).  For the rest of your body, you can safely assume you’ll need at least a shot glass’ worth or a bit more.

Q: If there’s sunscreen in my facial moisturizer and/or foundation (tinted moisturizer), do I need to use a separate facial sunscreen?

A: No, you don’t need a separate sunscreen for your face if your facial moisturizer and/or foundation (or tinted moisturizer) already contains sunscreen.  However, you need to remember that unless you’re using the full amount of 1/4 to 1/2 TSP, you’re not getting the SPF levels as indicated on the product.

Q: If my moisturizer has SPF25 and my foundation has SPF15, does that mean I’ll have a total of SPF40?

A: Nope, you won’t!  You’ll only have the coverage of the highest level of SPF you’re using.  So, if your facial moisturizer is SPF25 and that’s the higher SPF level between your moisturizer and foundation, then SPF25 is the highest level of sunscreen you’ll be applying to your face (assuming you’re using the proper amount!).

You may have to tinker around to see which sunscreen works best for you.  I don’t remember how many I tried, but I want to say I tried at least 5-6 facial moisturizers and/or sunscreens before I finally settled on Neutrogena Ultra Sheer Dry-Touch SPF45.  My tube is almost gone, and I’m debating on trying something new.  I’ll be sure to keep you informed!

And for some additional info that you may find helpful, be sure to check out the following links:

Sunscreen 101

UV Filters Chart: Sunscreen Active Ingredients

How to Choose the Right Sunscreen

Wear Sunscreen the Right Way

Understanding UVA and UVB (UVA – Ages you (PPD) and UVB – Burns you (SPF))

Skin Cancer Foundation Recommended Products

Sunscreen Simulator (tells the true SPF and PPD for products)

Source: Skinacea.com

Photo Courtesy of Food.com

I’ve never been let down by a recipe from Kittencal, and this recipe is no exception!  Absolutely DIVINE!  I’ve fallen in love with a homemade bolognese sauce (I’ll post it next week), but these are good for a basic sauce without meat and insanely good on their own too!

Prep Time: 20 Mins | Total Time: 50 Mins. | Yields 1.5 lbs.

INGREDIENTS

• 1 1/2 lbs ground beef ( a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
• 1 large eggs, slightly beaten
• 1/2 cup grated parmesan cheese
• 1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 cup milk)
• 1 -2 TBSP fresh minced garlic (or use 1 TSP garlic powder or to taste)
• 1 -2 TSP salt (or to taste, I use 2 TSP seasoned salt)
• 1 TSP fresh ground black pepper
• 1/3 cup milk (can use up to 1/2 cup milk)
• 1/2 TSP dried oregano (optional, or to taste)
• 1/4 cup chopped fresh parsley (or 2 TBSP dried parsley)

DIRECTIONS

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

***SIDE NOTE***
These can also be baked for 25 – 30 minutes (or until cooked through) at 350 degrees.

Recipe from Food.com

Winter is pretty much here, and goodness knows it can be trying to keep our hands and feet soft as silk.  One of the most popular hand creams on the market is a beauty product from L’Occitane – Shea Butter Hand Cream.  And to keep your hands looking as young as can be, and your feet free from cracks, I’m giving you a chance to win a L’Occitane Shea Butter Hand & Foot Cream Duo!

L’Occitane’s Shea Butter Hand Cream is made with 20% shea butter, and contains honey and marshmallow root to help moisturize and soften the skin.  Their Shea Butter Foot Cream contains antiseptic P.D.O. Lavender essential oil to purify and anti-inflammatory arnica extract to help reduce redness and irritation.

So, without further ado, I give to you the rules in order to win this winter skin care saver!

To Enter You Must:

• Post a comment on my blog on what your winter skin care tips & tricks are.
• Be a subscriber to From Mascara To Meatloaf

Additional Entries:

• “Like” From Mascara To Meatloaf on Facebook
• Follow me on Twitter (@AquilahR)
• Tweet about this contest: RT @AquilahR Giveaway: L’Occitane Shea Butter Hand & Foot Cream Duo http://tinyurl.com/loccitanegiveaway

Rules:
Giveaway is open to those living within the 48 contiguous United States. This contest begins Friday, December 9 and will end Friday, December 23. The winner will be announced on Saturday, December 24 by using random.org.

Photo Courtesy of Smitten Kitchen

Pop-Tarts are yummy, but oh so bad for me!  Not to mention, I’m sure it would be so much more fun to make them myself, no?  Imagine, homemade Pop-Tarts with Nutella inside?!  Mmmm!  I originally saw this recipe a few months ago on Emily’s blog, Cupcakes and Cashmere.  Her recipe came from Deb of Smitten Kitchen.  If you make these, please do tell me which fillings you use!

1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

Jam Filling
3/4 cup (8 ounces) jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

Alternate fillings: 9 tablespoons chocolate chips, 9 tablespoons Nutella or other chocolate-hazelnut paste or 9 tablespoons of a delight of your choice, such as salted caramel or a nut paste

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Whole Wheat Variation: I was itching to swap out 1/2 cup of the flour with whole wheat flour. I am sure it would make it more deliciously breakfast.

Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.

Savory Pop Tarts: Nix the sugar in the dough and halve the salt. Fill with pesto, cheese, ground nuts or olives, or any combination thereof. Brush the tops with additional egg wash and sprinkle with poppy or sesame seeds. Please invite me over.

Do ahead: The sweet versions should keep at room temperature in an airtight container for a week. If you’d like to make them further in advance, I vote for freezing them unbaked between layers of waxed paper, and baking them as you need.

Warm kitchen warning (from Deb): Guys, I live in an inferno, the kind of steam-heated, 85 degrees inside (68 gorgeous degrees outside) existence many other New Yorkers are familiar with. Between the heat and yesterday’s rainy humidity, me and this dough were struggling. To keep it from being too warm and soft, I was stuffing the trays of dough in the freezer for 10 minute shifts almost every time I worked with them. If you find yourself in an overly warm kitchen working with dough that gets soft too quickly, just keep using your freezer. The 10 minutes here and there that you extend this project will save you many gray hairs as the dough becomes easy to work with again.

Recipe from Smitten Kitchen

I know I do an annual favorites, but I think I’m going to start trying to do a monthly favorites as well.  Eventually, I might decide to upload my favorites to my YouTube channel, but we’ll see.  Lighting and quiet are two things that don’t always work well for me.  Anywho, let’s get on with this show, shall we?

Cover Girl LashPerfection Mascara
 This seems to make my lashes perfect no matter what!  I used Volume Exact and Lash Exact when they first came out, but I was never wowed… Same for Lash Blast.  I can say this has totally made up for those mascaras’ shortcomings.

Maybelline Great Lash BIG Mascara
I’m along with the rest of the world who hates the original!  However, this version definitely gives me volume and a wee bit of length.  It doesn’t flake or smudge on me, and my lashes don’t end up getting that hard feeling so many mascaras give lashes.

Revlon ColorBurst Lip Butters
Yes, I jumped on this bandwagon as soon as I could!  I’ve never been able to wear lipstick (no matter which brand) without my lips feeling drier later.  The only exception are M.A.C. Sheen Supremes, but they aren’t even as moisturizing as these lovelies!  My absolutely fave of the colors is Sugar Plum.

Laura Mercier Illuminating Tinted Moisturizer SPF 20
My co-worker came in to work looking especially radiant one day, so I *had* to know what she had on!  I was slightly weary since my normal-to-combo skin hasn’t especially liked TMs, but this one is almost perfect!  If I could get this in a long-wearing foundation, I’d be even happier!

Dermasil Advanced Therapy Body Lotion
I bought this lotion on a whim while shopping in Ocean State Job Lot (weird name I know, it’s basically Big Lots only better!).  I figured for only $2.50 I couldn’t go wrong, and so far I haven’t!  While my skin still gets dry, it’s nowhere near as dry as it has been with other lotions, body creams or body butters!

Bath & Body Works Cozy Autumn Vanilla
I really wish this came in an EdT!  And I really wish I had discovered it sooner,  so I could’ve stocked up on more body cream and shower gel (although I can still find it on eBay!)… It’s a perfect vanilla without being overly sweet.  It’s definitely a cozy scent!   Please bring this back next year B&BW?

So, what did you find yourself loving in November?  Anything new or just an old fave?

With Christmas exactly 23 days away and Hanukkah in just 18 days, we’re definitely in the shopping season!  So, I wanted to know – What’s on your wishlist?  Cosmetics, skin care, perfume, clothing, or just gift cards?  I’ve honestly tried to think of things myself, and I didn’t think I had much, but I realize I want some pricey items, which might be why I don’t seem to want much LOL!

Clarisonic Mia
I’ve heard this has done wonders for a lot of people, and I can only hope I’m one of those fortunate ones!

Gucci Guilty EdT or EdP
Both the original and Intense versions are gorgeous, so I’m not even picky about which version I receive! (If I’m right, Original is an EdT and Intense is an EdP)

Viktor & Rolf Flowerbomb EdP
I used to absolutely hate this scent, but now it’s one of my absolute faves!  TG for samples to keep me going for now!

 Calvin Klein Forbidden Euphoria EdP
 To me this smells even better than the original… It’s not overly sweet by any means and keeps just the right amount of Oriental to it.

 Michael Kors Rose Gold Watch
Yeah, I realize it’s a current trend, but it’s also a nice watch!

 Coach Handbag
I’m due for a new one… Well, so says I LOL!  I’m not really sure which version Coach bag I want, but this Jayden Carryall is pretty snazzy!

So, what’s on your wishlist? Skin care or beauty items, clothes, or even household goods (I forgot I need new pots & pans!)?

(Don’t forget to enter my giveaway here!)

Lately, as I’m sure you can tell, I’ve been on a roll with using pumpkin.  I had one of these at work about two months ago, and I decided to make this as our Thanksgiving dessert.  So divine!  I normally make cheesecake for the family dinner, and then pumpkin pie for my husband, kids and I.  So, this is pretty much like a mix of everything in one… Almost!

INGREDIENTS
Pumpkin Roll:
3/4 cup (95 grams) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3 large eggs, room temperature
1 cup (200 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
2/3 cup (150 grams) pumpkin puree

Filling:
8 ounces (226 grams) cream cheese, room temperature
2 tablespoons (28 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 cup (115 grams) confectioners’ (powdered or icing) sugar
1 cup (130 grams) Heath Bits ‘O Brickle

Garnish:
Confectioners’ (powdered or icing) Sugar

DIRECTIONS
For Pumpkin Roll:
Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker’s Joy).

Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt.

Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.

Bake for about 13 – 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners’ sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Filling:
Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then, fold brickle in the butter.

To Assemble:
Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. Just before serving, dust with confectioners (powdered or icing) sugar.

Source: Joy of Baking

Empanadas is one of the few things I recall truly loving to eat from my childhood.  Recently a friend mentioned she was making them for dinner, and it got me thinking I should make some myself.  So, I turned to Goya’s website and found a recipe my family has deemed a hit!

Makes 20 Empanadas
Prep time: 45 min.
Total time: 1 hr., 20 min.

Ingredients
1 tbsp. GOYA® Extra Virgin Olive Oil
½ lb. ground beef
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup GOYA Tomato Sauce
6 GOYA Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA Sofrito
1 packet Sazón GOYA with Coriander and Annatto
1 tsp. GOYA Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. GOYA Dried Oregano
GOYA Ground Black Pepper, to taste
1 package (14 oz.) GOYA Discos (Yellow or White), thawed
GOYA Corn Oil, for frying

Directions
Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.

*** SIDE NOTES ***
Of course you don’t have to use GOYA oils, tomato sauce, garlic, pepper or oregano.  I did use their tomato sauce though.

The first time I made these I just got the 10 from the package of discs I bought without any leftover meat.  However, the second time I made them I was sure to get two packs of discs, and made about 16-18.

These reheat just great in the oven, or you can even eat leftovers cold.

Recipe Courtesy of Goya